- Food sources : Source, records, condition, spoilage, adulterated
- Food protection: Potentially hazardous food - safe temperature
- Food protection: Facilities to maintain product temperature
- Personnel: Hands washed and clean, hygienic practices, preventing contamination from hands
- Food equipment and utensils: Food (ice) contact surfaces designed, constructed, maintained, installed
- Food equipment and utensils: Dishwashing facilities properly designed, constructed, maintained, installed, located, operated. Accurate therm., chem. test kits, gauge
- Food equipment and utensils: Sanitization rinse, temp., concentration, exposure time, equip., utensils, sanitized
- Food equipment and utensils: Food/non-food contact surfaces of equip/utensils clean
- Plumbing: Installed, maintained
- Floors, walls, ceilings & ventilation: Floors constructed, drained, clean, good repair, covering installation, easily cleanable
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09/10/2015 | 74 |
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